Flour made from cassava, also known as yucca, is a great gluten- and grain-free alternative to wheat flour. These neutrally flavored waffles work well in both sweet or savory applications, and at any time of day. Serve with maple syrup, whipped cream or fruit for a sweet breakfast or snack. For a savory meal, try them in place of bread for an open-faced sandwich or for gluten-free chicken and waffles (see tip below). You can use any type of waffle maker for this recipe, but keep in mind the yield may change depending on the size and shape of the model.

Gluten-Free Chicken & Waffles

Yes, you can eat gluten-free and still enjoy chicken and waffles! To make gluten-free breaded chicken, dredge chicken breast in cassava instead of wheat flour, dip in egg then in almond flour. Cook in a skillet in avocado oil and serve over waffles with a drizzle of pure maple syrup.

30minDuration

15minPrep Time

4 WafflesServings

Ingredients

1 cup + 2 tbspcassava flour (Try: Otto’s Naturals Cassava Flour)

1 cupplain unsweetened almond milk (or other milk of choice)

2 large eggs

¼ cuporganic unsalted butter, melted and cooled

1 tbsp baking powder

½ tspsea salt

Preparation

1. To a blender, add all ingredients and blend until well combined, smooth and thick.

2. Preheat a 7-inch round waffle iron and mist with cooking spray. Spoon ½ cup batter per waffle into waffle iron and follow manufacturer’s instructions for cooking. Let cool completely in a single layer on a wire rack. Refrigerate waffles for up to 5 days; or freeze on a parchment-lined baking sheet then transfer to a bag and freeze up to 1 month. Reheat in a toaster oven.